Nothing says fall like a delicious squash soup. Sometimes a squash is so sweet, it tastes like candy!

Serves 4

Ingredients:

• 4 cups butternut squash, peeled & cubed
• 1 cup onion, diced
• 2-3 cups water
• sea salt
• 1 Tbsp. ginger juice, freshly grated

Method:

1. Place squash and onion in an uncovered soup pot, add enough water to cover vegetables, add pinch of sea salt and bring to boil.
2. Cover, simmer 20-25 minutes or until squash is fork tender.
3. Blend with either a hand-held immersion or regular blender, return to soup pot, add 1 tsp. sea salt and simmer 5-7 minutes. If soup is too thick, add more water. Let it cook 5 more minutes and taste. Add more sea salt if needed.
4. Grate ginger and with fingers squeeze ginger juice into the soup right before you serve it.

Note: You can garnish with roasted pumpkin seeds or sliced scallion.